For the dumplings
• 0 kcal
• 21 kcal
For the dressing
• 91 kcal
• 21 kcal
Calories refer to 100 grams of product
the gnocchetti with mortadella and pistachios I am a first course greedy and elegant, but very easy to do. A creamy and tasty recipe, perfect for your guests, for Sunday or for a festive lunch: to prepare it you will need few ingredients and a pinch of dexterity. If you prefer, you can prepare the gnocchi with a little early, keep them in the fridge and cook them only at the right time: here’s how to prepare them to perfection.
How to prepare mortadella and pistachio gnocchetti
Boil the potatoes in boiling water, then drain, peel and mash them while still hot with a potato masher; form the classic fountain with the flour and add the potatoes and a pinch of salt in the center; Knead well (1), until you obtain a smooth and homogeneous dough.
Divide the dough into eight parts and form beads the thickness of your fingers. Using a knife, make balls of about 1 cm (2). Sprinkle them with a little more flour and set aside.
In a skillet, brown the mortadella with a drizzle of oil. Meanwhile, boil the meatballs in slightly salted boiling water. As soon as they rise to the surface, drain them and pour them directly into the pan with the mortadella (3).
Add the goat cheese and a drop of the cooking water, then mix well. Turn off the heat, complete with the chopped pistachios (4) and season with salt if necessary.
Serve and serve the warm and stringy gnocchi (5).
For this recipe use white-fleshed potatoes, more floury: if possible choose a little “old” potatoes. When you boil the potatoes, avoid peeling them, so that they do not absorb too much water; before kneading them, let them cool slightly, so you will be sure not to use too much flour; finally, do not knead the dough too much to avoid activating gluten.
You can vary the dish by replacing the mortadella with a few jowls or the Bacon, or use the burrata or another cream cheese instead of goat cheese.
If you liked this preparation, try the recipe for sorrentine gnocchi.
We suggest that you consume the meatballs immediately, to prevent them from losing their consistency; in any case you can keep them in the refrigerator for 12 hours tightly closed in an airtight box.